JPH11346687A - Quality improving agent for noodle and production of noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a noodle quality-improving agent that is a powder having less than a prescribed particle size, contains a hydrophilic polyglycerol fatty acid ester having a high HLB value as an active ingredient, and can improve the hardness of the noodle dough, the extensibility without damage to the strength and can increase the productivity in the mechanical production of noodles. SOLUTION: This noodle quality modifier is a powder having particle sizes of <=500 μm and contains a hydrophilic polyglycerol fatty acid ester as an active ingredient. In a preferred embodiment, this quality modifier is preliminarily admixed to the raw materials for noodles in a powdery form in an amount of 0.05-5 wt.%, particularly 0.1-1 wt.%, as the polyglycerol fatty acid, based on the wheat flour as a main material.

Description

DETAILED DESCRIPTION OF THE INVENTION BEST MODE FOR CARRYING OUT THE INVENTION

[0001]

The present invention relates to a quality improving agent for noodles, and more particularly to a quality improving agent for improving the productivity and texture of noodles.

[0002]

2. Description of the Related Art In recent years, consumption of noodles has greatly increased, and it has become one of the indispensable ingredients in the diet of Japanese people. At present, noodles are generally produced by a mechanical noodle making method using equipment suitable for a mass production system. But,
In these noodle-making methods, compared to conventional small-scale hand-made noodles, noodle bands and noodle strings are more likely to adhere to each other and are less likely to be loosened, noodle bands and noodle strings are more easily cut, and the ripening time is longer. There were problems such as that. These problems lead to a reduction in workability, quality, and a decrease in yield, which is negative for a mass production system. Conventionally, in order to solve these problems, it is necessary to improve the extensibility and elasticity of the noodle band, and to uniformly disperse the moisture in the noodle dough and allow it to sufficiently penetrate. Examples of the method include a method of increasing the water content of the noodle dough, a method of adding a polyhydric alcohol to the noodle dough, a method of adding a fat or oil, a method of adding an emulsifier such as a monoglycerin fatty acid ester, a sucrose fatty acid ester, and a polyglycerin fatty acid ester. Etc. have been proposed.

[0003] If the moisture of the noodle dough is increased, the extensibility of the noodle dough can be improved. However, when the noodle dough becomes too soft, and the noodles are boiled, the noodle band and the noodle strings are not easily loosened and starch is eluted, which is not preferable. If a polyhydric alcohol is added to the noodle dough, elongation and moisture retention can be imparted to the noodle. However, as in the case where the water content is increased, the noodle band and the noodle strings are not loosened, and the taste of the polyhydric alcohol appears on the noodles, which is not preferable. The method of adding fats and oils to the noodle dough makes it possible to improve the looseness of the noodle band and the noodle strings. However, it is difficult to uniformly disperse the fats and oils in the noodle dough. In the method of adding an emulsifier, the emulsifier forms a complex with the starch in the noodle dough, and also imparts water solubility to gluten, so that the hardness of the noodle dough and the elongation of the dough without impairing the strength To improve. Furthermore, noodle belt,
It improves the loosening of noodle strings and prevents starch from being eluted. From the above, it can be said that the method of adding an emulsifier is most effective.

[0004] The addition of these emulsifiers to the noodle dough is generally carried out by, for example, mixing the powdered noodle raw material such as wheat flour with the noodle raw material, or dispersing and dissolving it in warm water. Therefore,
Emulsifiers that are usually in powder form, such as monoglycerin fatty acid esters and sucrose fatty acid esters, are mixed in powder form with the powdered noodle ingredients, and those that do not normally take powder form, such as polyglycerin fatty acid esters, are dispersed in warm water.・ It is dissolved and added. However, since monoglycerin fatty acid ester is a lipophilic emulsifier, its surface activity is insufficient. In addition, since the noodle dough itself contains 2% or more of salt, the sucrose fatty acid ester has reduced surface activity and cannot exert a sufficient effect. In the case of polyglycerin fatty acid ester, it is difficult to dissolve in cold water and cannot be added to kneading water, so that it cannot be uniformly added to noodle dough. Therefore, none of the emulsifiers can impart sufficient surface activity to the noodle dough, and the effect was insufficient.

[0005] As a method of solving the problems of these methods, a method of adding as an O / W type emulsified oil / fat comprising water, liquid oil / fat, emulsifier, polyhydric alcohol, etc. has been proposed, and is currently most commonly used. I have. But even with this method,
At normal usage, the effect of improving the looseness of the noodle band and the noodle band is poor, and a large amount of use is required to obtain the expected effect. For this reason, there is a problem that the taste and texture are impaired by the liquid oil and fat or polyhydric alcohol in the emulsified oil and fat. As described above, no method has yet been found that can improve the elongation without impairing the hardness and strength of the noodle dough, and improve the productivity in the machine-made noodle method without impairing the quality of the noodles. Is the actual situation.

[0006]

DISCLOSURE OF THE INVENTION The present invention improves the elongation without impairing the hardness and strength of the noodle dough, enables the productivity to be improved in the mechanical noodle making method, An object of the present invention is to provide a quality improving agent that is also effective in improving the quality of noodles.

[0007]

Means for Solving the Problems The present inventors have focused on polyglycerin fatty acid esters among emulsifiers effective for modifying noodles, and as a result of intensive studies, they have been found to be powdery having a particle diameter of 500 μm or less. Further, it has been found that when a hydrophilic polyglycerin fatty acid ester having an HLB of 10 or more is mixed in a powder state with a powdered noodle raw material such as flour, the elongation is improved without impairing the hardness and strength of the noodle dough. at the same time,
The present invention was found to be effective in improving the quality of the noodle band and noodle strings, such as the loosening property, rough noodle skin, melting and elongation, and strengthening the waist after boiling, and completed the present invention.

According to the present invention, there can be provided a quality improving agent for noodles which is in the form of a powder having a particle size of not more than 500 μm and comprising a hydrophilic polyglycerin fatty acid ester having an HLB of 10 or more as an active ingredient.

According to the present invention, there can be provided a method for producing noodles, which comprises mixing the above-mentioned quality improving agent in powder form with a powder raw material in advance.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a quality improving agent and noodles of the present invention will be described in detail. The quality improving agent of the present invention,
It is used for noodles such as udon, buckwheat, Chinese noodles,
During the preparation of the noodle dough, the starch, protein, oil and fat components in the raw materials are mixed in advance with powdered raw materials such as flour, cereal powder, starch, and powdered fats and oils to act on the noodle strips and noodle strings. Strengthens and improves extensibility. Therefore, even in the mechanical noodle-making method, the product can be produced without impairing the product quality. In addition, loosening, rough skin, boiling, boiling,
High-quality noodles with improved waist and the like after boiling can be produced. This quality improver has a particle size of 500 μm
It has the following powder form and contains a hydrophilic polyglycerin fatty acid ester having an HLB of 10 or more as an active ingredient.

The hydrophilic polyglycerin fatty acid ester which is an active ingredient of the quality improving agent of the present invention is in a powder form and needs to be solid beforehand. Generally, polyglycerin fatty acid ester is obtained by esterifying polyglycerin and fatty acid, and takes a liquid or solid form depending on the type of fatty acid used. Therefore, the main constituent fatty acid used in the polyglycerin fatty acid ester of the present invention is preferably two or more selected from saturated fatty acids having 16 or more carbon atoms, such as palmitic acid, stearic acid, arachinic acid, and behenic acid. Further, if it can take a solid form, it may be suitably a liquid unsaturated fatty acid such as oleic acid or a carbon number 14 such as myristic acid.
The following fatty acids may be used.

As the hydrophilic polyglycerin fatty acid ester as an active ingredient of the quality improving agent of the present invention, polyglycerin having an average degree of polymerization of 2 to 15, preferably 4 to 10, calculated from the hydroxyl value is used.

The hydrophilic polyglycerol fatty acid ester which is an active ingredient of the quality improving agent of the present invention has an HLB of 10 calculated from the saponification value of the ester and the neutralization value of the fatty acid used.
These are the hydrophilic emulsifiers. Polyglycerol fatty acid esters having an HLB of 10 or more have high water solubility and have excellent surface activity such as O / W emulsifying ability. Polyglycerol fatty acid esters having an HLB of less than 10 have low water solubility, cannot exhibit sufficient surface activity as a hydrophilic emulsifier, and have the effect of modifying noodle bands and noodle strings during the production of noodles and noodles after noodle making. Quality improvement effect cannot be fully exhibited.

The hydrophilic polyglycerin fatty acid ester as an active ingredient of the quality improving agent of the present invention has a particle diameter of 500 μm.
m or less. If the particle size is 500 μm or less, it can be dispersed in the noodle dough and can uniformly impart surface activity. However, if it exceeds 500 μm, the dispersibility in the noodle dough is poor because the particle size is large, and the surface activity can be biased. Not preferred. There are various powdering methods, such as a method by pulverization such as freeze-pulverization and cooling pulverization, a method by recrystallization using a solvent, and a method by spray-drying. However, a powder having a particle diameter of 500 μm or less can be obtained. Any method may be used.

In the quality improving agent of the present invention, the ratio of the hydrophilic polyglycerin fatty acid ester as an active ingredient is 80%.
% Or more is preferable. As long as the component other than the polyglycerin fatty acid ester is less than 20%, a powdered base material such as sugar and / or sugar alcohol such as anhydrous crystalline maltose, starch and its decomposed product, casein soda, and crystalline cellulose may be used. . However, if it is 20% or more, the effect of the hydrophilic polyglycerin fatty acid ester cannot be sufficiently exerted, which is not preferable.

The blending ratio of the hydrophilic polyglycerin fatty acid ester as an active ingredient of the quality improving agent of the present invention is 0.05% to 5%, especially 0%, as a polyglycerin fatty acid ester, with respect to flour as a main raw material of noodles. 0.1-1% is preferred. If the content is less than 0.05%, the elongation and loosening properties of the noodles deteriorate, and it is difficult to obtain the desired effects. If the content exceeds 5%, the original taste of the noodles is undesirably affected.

The hydrophilic polyglycerin fatty acid ester, which is an active ingredient of the quality improving agent of the present invention, can provide a certain effect by dispersing and dissolving in water during the preparation of the noodle dough. Mixing in a powder state with flour or the like mixes well with the components in the powder raw material. Therefore, the effect of improving the noodle bands and noodle strings during the production of the noodles and the effect of improving the quality of the noodles after the noodle production can be exhibited.

The noodles using the quality improving agent of the present invention include:
Grain made from wheat, buckwheat, and rice flour is added to water, and if necessary, salt, can, water, chicken eggs, yam and the like are added, and processed in a kneading and heating process. It is divided into Chinese noodles, udon, buckwheat, elementary noodles, macaroni, spaghetti, rice noodles, etc. according to its raw materials and manufacturing method, and also includes gyoza, wonton, shumai, and spring roll skin. Further, the noodles are classified into raw noodles, boiled noodles, instant noodles, dry noodles, frozen noodles, LL noodles, and the like depending on the difference in the process, and all of these are included.

The noodles powdered raw material to which the quality improving agent of the present invention is added includes wheat flour and cereal flour, which are the main components of the noodles, and starch and dried egg yolk, which are other powdery auxiliary materials usually used for noodles. It is a mixture with dried egg white, pigments, salts, dietary fiber, powdered fats and oils and the like.

For the purpose of improving the texture of noodles, the quality improving agent of the present invention is a powdery food emulsifier such as sucrose fatty acid ester, sorbitan fatty acid ester, monoglycerin fatty acid ester, lipophilic polyglycerin fatty acid ester, powdered lecithin and the like. , Carrageenan, pectin, guar gum and the like, and edible proteins such as casein and gluten.

As a general method for producing noodles using the quality improving agent of the present invention, wheat flour, cereal flour other than flour, a quality improving agent and other powder raw materials are mixed in advance in a powdered state, and salt or other powder is added. An aqueous solution in which the above salts are dissolved is mixed and kneaded with a mixer for several minutes to obtain a soboro-like powder. This soboro-like powder is made into a noodle band by a multifunction machine, and after rolling is repeated stepwise, cut noodle strings are obtained with a cutting blade. After heating the noodle strings obtained by the above procedure with boiling water or steam, the noodle strings are washed with running water, cooled, and packaged. For long-term storage such as LL noodles, steam sterilization is performed after packaging.

[0021]

The present invention will be described in more detail with reference to the following examples, which should not be construed as limiting the scope of the invention.

Example 1: A decaglycerin distearate powder of the present invention (HLB11, particle size: 1
(Less than 50 μm) 0.4 part is mixed in a powder state. next,
A salt solution obtained by adding 3 parts of salt to 35 parts of water was added, and the mixture was mixed in a horizontal kneader for 12 minutes. Then, the mixture was further applied to a noodle band roller (once and twice rolling), and the noodle strings were cut out with a cutting blade to produce a udon. I made a ball. In addition, a part was not cut out and used as a noodle band sample for elongation measurement.

Comparative Example 1 A noodle strip and udon balls were obtained by using 0.4 parts of glycerin monostearate instead of decaglycerin distearate powder in Example 1.

Comparative Example 2 A noodle strip and udon balls were obtained by using 0.4 parts of sucrose monostearate in Example 1 in place of decaglycerin distearate powder.

Comparative Example 3 Decaglycerin pentastearate powder (HLB6, particle diameter of 150 μm or less) instead of decaglycerin distearate powder in Example 1.
Using 0.4 parts, noodle strips and udon balls were obtained.

Comparative Example 4 A noodle strip and udon balls were obtained by using 10 parts of rapeseed oil instead of decaglycerin distearate powder in Example 1.

Test Example 1: With respect to the noodle bands and udon balls obtained in Example 1 and Comparative Examples 1-4, the state of the noodle bands and noodle strings during noodle making and the extensibility of the noodle bands were visually observed. The results are shown in Table 1.

[0028]

[Table 1]

Test Example 2: Udon balls were boiled in boiling water for 10 minutes in Example 1 and Comparative Examples 1 to 4, and the state of the udon was observed. The results are shown in Table 2.

[0030]

[Table 2]

As is clear from the results shown in Tables 1 and 2, the product using Example 1 has a better production efficiency with less adhesion and noodle breakage during noodle-making than the product using Comparative Examples 1-4. Noodles could be prepared. Furthermore, even when boiled, it has good loosening properties, and the noodles have little roughening, melting, and elongation,
The texture became good.

[0032]

The noodle quality improving agent of the present invention has a particle size of 5
A powder having a particle size of 00 μm or less, and a hydrophilic polyglycerin fatty acid ester having an HLB of 10 or more acts on starch, proteins, fats and oil components in the noodle raw material, and thereby extensibility without impairing the hardness and strength of the noodle dough. To improve. Therefore,
Even in the mechanical noodle-making method, mass production can be performed without impairing the product quality of the noodles. Furthermore, high-quality noodles having improved looseness of noodle strips and noodle strings, roughened noodles, melting and elongation during processing and cooking of noodles, and having strong stiffness after boiling can be produced.

Claims (2)

[Claims] 1. A quality improving agent for noodles, which is a powder having a particle size of 500 μm or less and comprising a hydrophilic polyglycerin fatty acid ester having an HLB of 10 or more as an active ingredient. 2. A method for producing noodles, wherein the quality improving agent according to claim 1 is mixed in advance with a powder material in a powder state to produce the noodles.